Here’s another one to add to the quick and easy weeknight dinner rotation. Don’t you just love those?
I think every weeknight is busy for us, especially during the school year and ESPECIALLY in the springtime. My husband is a high school varsity lacrosse coach, so we either try to squeeze in a quick family dinner before he has to leave for practice, or I try to make something that’s reheatable for later.
To add another layer to the weeknight frenzy, my daughter is a dancer. A Company dancer. This means that in addition to having dance class two nights per week, she also has lessons every other Friday – three hours’ worth.
So, dinner is rough these days, but we make it work as a family meal when we can – mostly on the weekends.
A pasta dish like chicken mushroom bow tie pasta, however, is easy for me to throw together after I get home, also works wonderfully as a late night meal (reheated by my husband or by my daughter), and is excellent to bring for lunch as next day leftovers. Mmm….
- 2 cups dry bow tie (farfalle) pasta
- 1 cup cubed cooked chicken (leftovers from roast chicken work great!)
- 3 tablespoons extra virgin olive oil
- ¾ cup sliced mushrooms
- 4 tablespoons butter
- ⅛ cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 green onions, diced
- ¼ cup fresh parsley, chopped
- ½ cup pasta water
- ½ cup shredded mozzarella
- Bring a large pot of generously salted (2 tablespoons) water to a boil. Add the bow tie pasta and let it cook for 10 minutes.
- Meanwhile, warm the olive oil over medium high heat in a large skillet. Add the mushrooms and saute them, stirring occasionally, for 3 minutes. Add the butter, and once it's melted, pour in the flour and use a wooden spoon to stir the mixture until a roux has formed. Add the milk all at once and continue stirring until the sauce becomes smooth and starts to bubble. Stir in 1 teaspoon salt, pepper, parsley, green onions, mozzarella and chicken, and then let the sauce cook for one more minute.
- As soon as the pasta has cooked for 10 minutes, transfer it to the sauce skillet along with ½ cup pasta water, making sure each bow tie is coated. After 2 minutes, the pasta will will have finished cooking and it will be time to eat!